Updated: May 24
Sauteed Rainbow Chard and Pea Sprouts
The great thing about this recipe is that it is quick, it is vegan, and most importantly, delicious. Start by separating the stems from the leaves of your chard and tearing the leaves apart by hand. Saute some onions and garlic in olive oil until onions are soft and toss in the chard stems. Cook for a few minutes and then toss in chard leaves and pea sprouts. Cook for another 30-60 seconds, season to taste and serve immediately. Has a texture similar to spinach. The rainbow chard and pea sprouts were grown in our own farm, and are available for purchase today!
Tuna Poke Bowl topped with our Beet Sprouts
Start by marinating your diced tuna in soy sauce and some of our delicious chopped leek microgreens. This gives your tuna a lovely onion flavor. Assemble your poke bowl as you like, we started with rice on the bottom, then marinated tuna, avocado, edamame, carrot, cucumber, radish, and lime. To top it all off are our very own mild and earthy beet microgreens. Yes you heard that right, beet microgreens are BACK!
Spicy Ahi Tuna Nachos
Yes I know this is another tuna recipe, but tuna is delicious, and so are these nachos! Dice up your tuna and place on top of your preferred type of chip. Then add your diced green onions and a slice of jalapeno. Add your wasabi sauce and top with one of our beautiful and powerfully flavorful cilantro microgreens. We love growing these microgreens, because they are both beautiful and in my opinion, have way more flavor than mature cilantro. Come and get some today!
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